 Chef-owner John Raymond is an advocate for sourcing foods locally. Much of the menu comes from a six-acre farm north of the city or is grown right out back (the latter is true of strawberries and herbs). If that can’t be arranged, then organic health-conscious is the mission, and it's seen in dishes like grilled seitan with a peanut-sunflower salad and soy-grilled tilapia with cashew sticky rice and sesame-yuzu-dressed pea shoots. The two-level terrace dining room provides a panoramic view of the downtown skyline. But even inside, thanks to tall glass windows, there’s a connection with the outdoors. A more affordable, lighter menu of appetizers, salads and sandwiches is served in the cellar. Happy hour also is hosted in the cellar weekdays from 4 p.m. until 6 p.m. An expansive wine list celebrates gems from Mendoza to Mendocino; there's a nice selection of port, sparkling wines and half bottles, too. Signature cocktails, well, they run the gamut.
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RESTAURANT AWARDS
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